Exploring the interactions between Lactobacillus rhamnosus GG and whey protein isolate for preservation of the viability of bacteria through spray drying-Reference-Cited by-同舟云学术

Exploring the interactions between Lactobacillus rhamnosus GG and whey protein isolate for preservation of the viability of bacteria through spray drying

Published:2021 Issue:7 Volume:12 Page:2995-3008
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Lu Wenjie¹²³⁴⁵,Fu Nan¹²³⁴⁵^ORCID,Woo Meng Wai⁶⁷⁸⁹,Chen Xiao Dong¹²³⁴⁵

Affiliation:

1. FoodPRINT International Associated Laboratory INRAE

2. School of Chemical and Environmental Engineering

3. College of Chemistry

4. Chemical Engineering and Materials Science

5. Soochow University

6. Department of Chemical & Materials Engineering

7. The University of Auckland

8. Auckland 1010

9. New Zealand

Abstract

WPI-treated LGG showed enhanced thermotolerance, with reduced survival and activity after spray drying. WPI treatment might trigger cellular response, causing a decline in metabolic activity and further reducing the stability of cell surface charge.

Funder

National Natural Science Foundation of China

Jiangsu Agricultural Science and Technology Innovation Fund

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO02906H

Reference62 articles.

1. Adjuvant Strategies for Lactic Acid Bacterial Mucosal Vaccines